Hello October! I was going to say ‘hi’ to you yesterday with this tasty and healthy Salmon Head Sinigang but for some reason we didn’t have an internet connection — no connection from 9am onwards!
So I’m officially saying ‘hello’ to you today.
I believe you already know how much I love Sinigang cause it says so on my ‘meet me‘ profile up there. If you’re gonna ask why, well, for me it’s the most comforting dish. It has this sour soup which, when you slurp when hot, fills you up with warmth. Not the kind that a hug or a sweater can give you, the kind that reaches your heart and soul. The kind of warmth that you feel when it’s stormy and cold outside yet you feel safe and secure at home with loved ones.
Sinigang is one of the most common household dishes and a favorite of my daughter as well. We usually cook pork, beef and fish using tamarind soup mix, tamarind, guava, or kamias as souring agent.
Watch The Video Here:
For Fish Sinigang, we either use Milkfish and Maya-Maya Head. It’s our first time to make Salmon Head Sinigang at home. It was being sold at the market for ₱120 (around $2.80) per kilo which is really a cheap price for salmon, if you ask me.
Fish heads are frequently used in Asian dishes because it’s cheaper and more tasty. It packs a whole lot of flavor specially when cooked in sauce, with gravy, or into soup.
If you’re not used to eating fish heads, it might freak you out but Salmon Head Sinigang is one of the must-try Filipino dishes!
- 2 fresh salmon heads, cleaned and cut into pieces
- 2 tbsp oil
- 3 cloves garlic, minced
- 1 white onion, chopped
- 1 knob ginger, sliced
- 1 tomato, quartered
- 1 packet tamarind soup mix (I used Knorr Sinigang Mix)
- 4 cups water
- 1 white radish, sliced
- 5 pcs okra, cut in half
- 1 bunch mustard leaves
- 1 bunch Kangkong leaves
- ¾ cup miso
- 1 tbsp fish sauce
- Heat oil in a large pot. Sauté onion and tomatoes until onion becomes translucent.
- Put in Salmon head and lightly fry in oil for 20 minutes.
- Pour in water and add tamarind soup mix. Mix well.
- Add the salmon head and radish.
- Bring to a boil and simmer for 5 minutes.
- Add the okra and miso, mix well. Season with fish sauce if needed.
- Add mustard leaved and kangkong leaves, simmer for a few seconds and turn off heat.
- Serve hot with steamed rice.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!